Nutrients per serving
- Not Available
Greenhouse Cucumbers
Cucumber, Couscous and Bean Salad
Preparation Time:
Not Available
Cooking Time: Not Available
Cooking Time: 3 to 5 minutes
Standing Time: 5 minutes
Servings: 6
Cooking Time: Not Available
Cooking Time: 3 to 5 minutes
Standing Time: 5 minutes
Servings: 6
Ingredients:
- 1 cup (250 mL) couscous
- 1-1/4 cups (300 mL) vegetable or chicken broth
- 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
- Half an Ontario Greenhouse Cucumber
- 2 green onions, sliced
- 1/4 cup (50 mL) chopped fresh parsley
- 2 tbsp (25 mL) each of lemon juice and olive oil
- 1 small clove garlic, minced
- Salt and pepper to taste
Preparation:
In large skillet, stir 1 cup (250 mL) couscous over medium-high heat for 3 to 5 minutes to lightly toast. Stir in 1-1/4 cups (300 mL) vegetable or chicken broth; bring to boil. Cover, remove from heat and let stand for 5 minutes.
Meanwhile, in large bowl, combine 1 can (19 oz/540 mL) red kidney beans, drained and rinsed, half Ontario Greenhouse Cucumber, diced, 2 green onions, sliced, and 1/4 cup (50 mL) chopped fresh parsley. Add couscous. Combine 2 tbsp (25 mL) each lemon juice and olive oil and 1 small clove garlic, minced; pour over salad and toss gently.
Season to taste with salt and pepper. Serve warm or chilled.
